Chickpea-Spinach Masala

Ingredients

2-3 T olive oil

2 yellow onions, chopped

2 t whole cumin seeds

2 T minced garlic

2 T minced fresh garlic

2 t ground coriander

2 t ground cumin

1 t ground turmeric

1/2 t ground cayenne pepper

1 t salt

5-10 oz. fresh spinach

2-15.5 oz. chickpeas, drained and rinsed

1 large can petite diced tomatoes

1 C plain Greek yogurt

Naan bread for serving

Preparation

Heat the oil in a large heavy pan over medium-high heat. Add the onions and cumin seeds and braise, stirring, for about 5 minutes until softened. Add the garlic and ginger and cook, stirring about 1 minute.

Add the spices, salt, and pepper and stir in. Add 1 1/3 C water. Add the spinach in bunches and stir. Add the tomatoes and chickpeas and simmer on low for 15-20 minutes, covered.

Using a potato masher, mash up most of the chickpeas. Serve with a dollop of yogurt and the naan bread.